Broccoli Puff Pie
|9 inch baked pie shell||1 , cooled|
|Cooked chopped broccoli||2 Cup (32 tbs) (Fresh / Frozen)|
|Eggs||2 , separated|
|Commercial sour cream||1 1⁄2 Cup (24 tbs)|
|Chopped chives||2 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|Seasoned bread crumbs||2 Tablespoon|
Place butter in custard cup.
MICROWAVE on HIGH until butter melts.
Stir warm butter into broccoli, to coat.
In another bowl beat egg yolks slightly, add sour cream, salt, flour, chives, and pepper.
In a large mixing bowl beat egg whites with cream of tartar until stiff but not dry.
Fold sour cream mixture into the beaten egg whites.
Place half the cooked broccoli in the pie shell; spoon half of the sour cream mixture over the broccoli.
Top with remaining broccoli, then with remaining sour cream mixture.
Combine parmesan cheese and bread crumbs, sprinkle over the pie.
PROGRAM TO MICROWAVE on '4' for 14 MINUTES, or until a knife inserted in the center comes out clean.